I absolutely love making Lemon Blueberry Sourdough Bread. The tangy lemon flavor combined with pops of sweet blueberries makes for a delightful treat. Plus, the process of nurturing the sourdough starter connects me to my roots, and I can already smell the delicious aroma as it bakes.

Whenever my sister Jennifer comes over, she always asks for this bread. I love sharing it fresh out of the oven with her, topped with a bit of butter. It brings such joy to our cozy kitchen moments!

Your Ingredients List

50g active sourdough starter
350g water
500g bread flour
11g salt
150g fresh blueberries
zest of a lemon
8 Tablespoons butter, room temperature (113g)
1/2 c fresh blueberries, mashed (75g)
2 Tablespoon honey (45g)
a pinch of salt

My Go-To Equipment

Large mixing bowl
Dough scraper
Kitchen scale
Measuring cups and spoons
Clean kitchen towel
Baking sheet
Parchment paper
Dutch oven (optional)

The Simple Steps to Follow

In a large mixing bowl, combine the water and sourdough starter until well mixed.
Add the bread flour and salt to the mixture, and stir until there are no dry bits left.
Gently fold in the fresh blueberries and lemon zest.
Cover the bowl with a clean kitchen towel and let it rest for about 30 minutes.
After the rest period, knead the dough for about 10 minutes until it is smooth and elastic.
Place the dough back in the bowl, cover it again, and let it rise for 4 to 6 hours or until it has increased in size by at least 50%.
When the dough has risen, gently stretch and fold it a few times on a floured surface and shape it into a ball.
Let it rest for another 30 minutes, covered with a towel.
Preheat your oven to 450°F (230°C) about 30 minutes before baking.
If using, place a Dutch oven inside to preheat.
After resting, transfer the shaped dough to a floured surface, sprinkle with a little more flour, and score the top with a sharp knife.
Carefully place the dough into the hot Dutch oven or onto a baking sheet lined with parchment.
Bake for 30 minutes with the lid on (if using a Dutch oven), then remove the lid and bake for another 15 to 20 minutes until golden brown.
Let the bread cool completely on a wire rack before slicing.

Healthy Twists on a Classic

You can add whole grains or seeds to this bread for extra nutrition. Substitute half the bread flour with whole wheat flour for a nuttier taste. Adding chia seeds or flaxseeds will increase fiber too!

Serving Suggestions From My Table

This bread is perfect by itself, but I love serving it with flavored butter. A honey lemon butter is a quick and easy addition that pairs perfectly with the bread’s flavors. You can also enjoy it with yogurt or fresh cream as a dessert.

Getting It Just Right

To ensure the perfect texture, make sure your dough passes the windowpane test. It should stretch without tearing. Also, watch the time as baking can vary with different ovens, so keep an eye on your loaf to avoid overbaking.

How to Store Leftovers

Once cooled, wrap any leftover bread tightly in plastic wrap or store it in an airtight container. It should last for about three days at room temperature. For longer storage, slice and freeze it. Just toast slices straight from the freezer for a quick and delicious treat!

Enjoy Every Moment

Baking this Lemon Blueberry Sourdough Bread is not just about the end result—it’s about enjoying the process. From mixing the ingredients to the delightful smell filling your kitchen, each moment is a joy. I hope you find peace in your baking too. Enjoy every slice!

A Few Common Questions

Can I use frozen blueberries in this Lemon Blueberry Sourdough Bread?

Yes, you can absolutely use frozen blueberries! Just slightly thaw and drain them before adding them to the dough to avoid excess moisture, which can affect the dough’s consistency.

How can I tell if my sourdough starter is active enough?

Your sourdough starter should be bubbly and have doubled in size within 4 to 6 hours after feeding. If it passes this test, it is strong enough to use in your bread recipe.

What if my loaf doesn’t rise properly?

If your loaf doesn’t rise well, it could be due to an inactive starter or cold dough. Make sure to give your dough ample time to rise at a warm room temperature and check the activity of your starter before you begin.

Lemon Blueberry Sourdough Bread

Author: sarah
Total Time: 85 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A delightful sourdough bread with the tangy flavor of lemon and sweet pops of blueberries.

Ingredients

Scale

50g active sourdough starter
350g water
500g bread flour
11g salt
150g fresh blueberries
zest of a lemon
8 Tablespoons butter, room temperature (113g)
75g fresh blueberries, mashed
2 Tablespoon honey (45g)
a pinch of salt

Instructions

In a large mixing bowl, combine the water and sourdough starter until well mixed.
Add the bread flour and salt to the mixture, and stir until there are no dry bits left.
Gently fold in the fresh blueberries and lemon zest.
Cover the bowl with a clean kitchen towel and let it rest for about 30 minutes.
After the rest period, knead the dough for about 10 minutes until it is smooth and elastic.
Place the dough back in the bowl, cover it again, and let it rise for 4 to 6 hours or until it has increased in size by at least 50%.
When the dough has risen, gently stretch and fold it a few times on a floured surface and shape it into a ball.
Let it rest for another 30 minutes, covered with a towel.
Preheat your oven to 450°F (230°C) about 30 minutes before baking.
If using, place a Dutch oven inside to preheat.
After resting, transfer the shaped dough to a floured surface, sprinkle with a little more flour, and score the top with a sharp knife.
Carefully place the dough into the hot Dutch oven or onto a baking sheet lined with parchment.
Bake for 30 minutes with the lid on (if using a Dutch oven), then remove the lid and bake for another 15 to 20 minutes until golden brown.
Let the bread cool completely on a wire rack before slicing.

Notes

You can add whole grains or seeds to this bread for extra nutrition. Store leftover bread tightly wrapped or in an airtight container.

Prep Time: 40 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 10g
Sodium: 220mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg

Keywords: sourdough, lemon, blueberry, bread, baking